Spiced Harissa Beef Stew and Couscous
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Spiced Harissa Beef Stew and Couscous

with Spinach and Greek Yoghurt

Tags:
Prepped in 10
High Protein
Allergens:
Sulphites
Cereals containing gluten
Milk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time25 minutes
Cooking time10 minutes
DifficultyEasy

Ingredients

serving amount

240 grams

British Beef Mince

1 carton(s)

Tomato Passata

50 grams

Harissa Paste

(Contains Sulphites)

1 sachet(s)

Roasted Spice and Herb Blend

28 grams

Red Wine Stock Paste

(Contains Sulphites)

120 grams

Couscous

(Contains Cereals containing gluten May contain Soya)

10 grams

Chicken Stock Paste

40 grams

Baby Spinach

75 grams

Greek Style Natural Yoghurt

(Contains Milk)

Not included in your delivery

50 milliliter(s)

Water for the Sauce

½ tbsp

Honey

200 milliliter(s)

Boiled Water for the Couscous

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Nutritional information

Energy (kJ)2997 kJ
Energy (kcal)716 kcal
Fat33.3 g
of which saturates11.9 g
Carbohydrate66.2 g
of which sugars18.1 g
Protein38.8 g
Salt4.03 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Large Saucepan
Kettle
Large Bowl
Cling Film

Instructions

1

Heat a large, wide-bottomed pan (with a lid) on high heat (no oil).

Once hot, add the beef mince and fry until browned, 4-5 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.

2

Meanwhile, boil a half-full kettle.

When the mince has browned, drain and discard any excess fat. Season with salt and pepper.

3

Stir the passata, harissa paste, roasted spice and herb blend, red wine stock paste, water for the sauce and honey (see pantry for both amounts ) into the beef.

Bring to the boil, then lower the heat to a simmer. Simmer until thickened, 10-15 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.

4

While your stew simmers, put the couscous in a large bowl.

Pour in the boiled water for the couscous (see pantry for amount), stir in the chicken stock paste, then cover tightly with cling film.

Leave to the side for 10 mins or until ready to serve.

5

Once the stew has thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

6

When everything's ready, fluff up the couscous with a fork and share between your serving bowls.

Top with your harissa beef stew and drizzle over the yoghurt to finish.

Enjoy!